This recipe for vegan oatmeal raspberry sandwich cookies is a tasty treat that combines the hearty texture of oats with the sour sweetness of raspberry jam. It's great as a snack or dessert!
Ingredients: 1 cup rolled oats. 1 cup whole wheat flour. 1/2 cup almond flour. 1/2 cup coconut sugar. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup unsweetened applesauce. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp baking soda. Pinch of salt. 1/2 cup raspberry jam.
Instructions: Warm the oven up to 175F 350C. Put parchment paper on baking sheets. Rolling oats, whole wheat flour, almond flour, coconut sugar, baking powder, baking soda, and salt should all be mixed together in a large bowl. Melt the coconut oil and mix it with the maple syrup, applesauce, and vanilla extract. Mix everything together well. Place dough balls about the size of a tablespoon on the baking sheets that have been prepared, leaving space between them. Make a hole in the middle of each cookie with your thumb or the back of a spoon. Put some raspberry jam in each hole. Put it in the oven for 12 to 15 minutes, or until the edges turn golden brown. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling.
Prep Time: 15 minutes
Cook Time: 15 minutes
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